The lightly flavored broth is enhanced by salty miso. Creamy cubes of tofu float in the bowl as the flavor of the sea makes its way across your taste buds thanks to the flavorful wakame.
Prep Time: 5 minutes
Cook Time: 5 minutes
Makes 4 servings
2 teaspoons dried wakame seaweed
4 cups (1 liter) Vegetarian Dashi
1 cup (275 g) miso
12 oz (350 g) tofu, cut into ½-in (1.25-cm) cubes (use more if desired)
Place the dried wakame in small bowl filled with lukewarm water. Allow to reconstitute for at least five minutes. Pour off excess water.
Bring the dashi to a simmer in a pot over medium heat, but do not allow it to boil. Add the miso to the pot and whisk until smooth.
Remove the dashi mixture from the heat and set aside.
Prepare 4 bowls for soup. Divide the reconstituted wakame and tofu among the four bowls. Ladle 1 cup (250 ml) of the dashi mixture into each bowl. Serve immediately.
